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undergraduate thesis
Proizvodnja i svojstva acetiliranih škrobova
2023. urn:nbn:hr:109:978502
Fabro, Anamarija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Fabro, A. (2023). Proizvodnja i svojstva acetiliranih škrobova (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:978502

Fabro, Anamarija. "Proizvodnja i svojstva acetiliranih škrobova." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:978502

Fabro, Anamarija. "Proizvodnja i svojstva acetiliranih škrobova." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:978502

Fabro, A. (2023). 'Proizvodnja i svojstva acetiliranih škrobova', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:978502

Fabro A. Proizvodnja i svojstva acetiliranih škrobova [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 December 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:978502

A. Fabro, "Proizvodnja i svojstva acetiliranih škrobova", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:978502

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Metadata
TitleProizvodnja i svojstva acetiliranih škrobova
Title (english)The Production and Properties of Acetylated Starches
AuthorAnamarija Fabro
MentorAntun Jozinović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2023-08-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Škrobovi su složeni ugljikohidrati koji se sastoje od jedinica glukoze spojenih u dva duga lanca, amilozu i amilopektin. Istraživanja pokazuju da je škrob u svom prirodnom obliku nekompatibilan s primjenom u industrijskoj proizvodnji hrane. Modifikacija škroba učinkovit je način poboljšanja fizikalno-kemijskih i funkcionalnih svojstava nativnih škrobova kako bi se zadovoljile potrebe specifičnih industrijskih procesa. Jedna od modifikacija škroba je i acetiliranje. Acetiliranje je kemijski postupak u kojem se na molekulu škroba dodaje acetilna skupina. Acetilirani škrobovi se najčešće dobivaju esterifikacijom škroba anhidridom octene kiseline. Ovaj rad će prikazati dosadašnji napredak istraživanja u procesu acetiliranja škroba i svojstava tih acetiliranih škrobova.
Abstract (english)
Starches are complex carbohydrates composed of glucose units linked together in two long chains, amylose and amylopectin. Research shows that starch in its natural form is incompatible with industrial food production. Modifying starch is an effective way to enhance the physicochemical and functional properties of native starches to meet the specific needs of industrial processes. One of the modifications of starch is acetylation. Acetylation is a chemical process in which an acetyl group is added to the starch molecule. Acetylated starches are commonly obtained through esterification of starch with acetic anhydride. The purpose of this paper is to explain the progress of research in the process of starch acetylation and the properties of acetylated starches.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:978502
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2023-08-30 10:04:14